Ingredients with Measurements:
- 2 boneless ribeye steaks (1 1/2 inch thick)
- 2 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat the grill or grill pan to high heat.
2. In a small bowl, mix together the ancho chili powder, smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
3. Rub the spice mixture all over the steaks, making sure to coat both sides evenly.
4. Drizzle the olive oil over the steaks and use your hands to rub it in.
5. Place the steaks on the grill or grill pan and cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
6. Remove the steaks from the grill and let them rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan on high heat
Serving size:
2 servings
Nutritional information:
Calories: 500
Fat: 38g
Protein: 36g
Carbohydrates: 5g
Fiber: 2g
Sugar: 2g
Sodium: 700mg
Substitutions for ingredients:
- If ancho chili powder is not available, you can use regular chili powder instead.
- If you don't have smoked paprika, you can use regular paprika.
- You can use any type of steak you prefer, such as strip steak or filet mignon.
Variations:
- Add a tablespoon of cumin to the spice mixture for a smoky, earthy flavor.
- Substitute the brown sugar with honey for a touch of sweetness.
- Top the cooked steaks with a dollop of chimichurri sauce for added flavor.
Tips and tricks:
- Make sure the steaks are at room temperature before cooking to ensure even cooking.
- Let the steaks rest for at least 5 minutes before slicing to allow the juices to redistribute.
- Use tongs instead of a fork to flip the steaks to prevent piercing the meat and losing juices.
Storage instructions:
Refrigerate leftover steak in an airtight container for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the sliced steak on a platter with a sprinkle of fresh cilantro and lime wedges on the side.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Grilled vegetables, such as zucchini and bell peppers
- Roasted potatoes
- Caesar salad
Suggested side dishes:
- Grilled corn on the cob
- Garlic bread
- Creamed spinach
Troubleshooting advice:
- If the steak is sticking to the grill or grill pan, it may not be hot enough. Wait a few minutes for it to heat up before placing the steaks on it.
- If the steak is overcooked, reduce the cooking time by 1-2 minutes per side next time.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the internal temperature of the steak reaches 145°F for medium-rare.
Food history:
Ancho chili powder is made from dried poblano peppers and is commonly used in Mexican cuisine.
Flavor profiles:
The ancho chili powder and smoked paprika give the steak a smoky, slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the steak with a side of grilled vegetables and roasted potatoes for a hearty meal.
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Region: Mexican